Authentic Thai Coconut Soup

This soup is for Asian-food lovers. If you have all the ingredients on hand it’s easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It’s so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy

Original Recipe Yield 8 servings


* 1 pound medium shrimp - peeled and deveined
* 2 (13.5 ounce) cans canned coconut milk
* 2 cups water
* 1 (1 inch) piece galangal, thinly sliced
* 4 stalks lemon grass, bruised and chopped
* 10 kaffir lime leaves, torn in half
* 1 pound shiitake mushrooms, sliced
* 1/4 cup lime juice
* 3 tablespoons fish sauce
* 1/4 cup brown sugar
* 1 teaspoon curry powder
* 1 tablespoon green onion, thinly sliced
* 1 teaspoon dried red pepper flakes


  1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
  2. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
  3. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 314 | Total Fat: 21.6g | Cholesterol: 86mg

Thank you for this recipe. My brother married a woman from Thailand. I will definitely try this Coconut Soup of yours when my brother and sister inlaw comes over for dinner. :slight_smile:

If you want to impress a Thai woman you’d be better off making a soup that uses curry paste instead of curry powder. Here is a recipe that uses a green curry paste.

Coconut & Lemongrass Broth with Scallops & Shrimps
Serves 4
For the Sauce:

2 tablespoons vegetable oil
1 onion, thinly sliced
¼ teaspoon turmeric
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons green curry paste
2 cups water
1 stalk fresh lemongrass, coarsely chopped
2 fresh kaffir lime leaves
1 14-ounce can unsweetened coconut milk
Salt — to taste
For the Seafood and Vegetables:

12 sea scallops
12 colossal shrimp
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1-pound Chinese broccoli, trimmed, halved lengthwise
2 organic carrots, peeled, thinly sliced
4 ounces snow peas, stringed
Fresh cilantro leaves, for garnish

To make the Sauce:

Heat the oil in a heavy large saucepan over medium heat. Add the onions and sauté for 8 minutes or until soft. Stir in the turmeric. Add the garlic and ginger and sauté for 3 minutes. Add the green curry paste and sauté for 5 to 6 minutes.

Add the water, lemongrass and kaffir lime leaves, and bring to a boil over high heat. Add the coconut milk. Return to a boil over high heat. Decrease the heat to medium and simmer the sauce for 15 minutes or until the sauce reduces and thickens slightly.

Strain the sauce through a fine meshed sieve and return the sauce to the saucepan. Discard the solids in the sieve. You will have about 2 ½ cups of sauce. Season the sauce to taste with salt. Cover and keep the sauce warm.
To prepare the Seafood and Vegetables:

Place a large non stick sauté pan over high heat and allow the pan to get very hot for 2 to 3 minutes. Sprinkle the scallops and shrimp with salt and pepper. Add 2 tablespoons of oil to the pan.

Place the scallops in the hot pan and fry until dark golden brown on the bottom, about 3 minutes. Turn the scallops over and fry until dark golden brown on the bottom and just cooked through, about 3 minutes longer. Remove the pan from the heat.

Meanwhile, heat another large sauté pan over high heat until it is very hot. Add 1 tablespoon/15 ml of oil to the hot pan. Add the shrimp and cook for 2 minutes on each side or until just cooked through. Transfer the shrimp to the same pan with the scallops. Add the remaining 1 tablespoon/15 ml of oil to the same pan that was used to cook the shrimp. Return the pan over high heat.

Add the asparagus, carrots and snow peas, and stir-fry for about 5 minutes or until the vegetables are crisp-tender. Divide the vegetables among 4 large serving bowls. Divide the shrimp and scallops among the serving bowls. Ladle the broth over the vegetables and seafood. Garnish with cilantro leaves and serve.

You can buy green curry paste or make your own which is far superior.

Green Curry Paste:

* 4 dark green jalapeno or Serrano peppers, chopped
* 15-20 green Thai chillies, chopped
* 10 white peppercorns, finely ground
* 1 Tbs. coriander seeds, lightly toasted till aromatic, then ground
* 1/2 tsp. cumin seeds, ground
* 1 tsp. course sea salt
* 2 Tbs. chopped lemon grass (use the bottom end of stalk, sliced thinly in rounds before chopping)
* 1 tsp. chopped Thai galanga
* 1 tsp. grated zest of fresh kaffir lime; or substitute with finely chopped reconstituted dried kaffir lime peel
* 2 tsp. finely chopped cilantro roots, or substitute with 1 Tbs. chopped stems
* 3 shallots, chopped
* 6 cloves garlic, chopped
* 2 tsp. gkapi shrimp paste

Prepare the paste ingredients. If using dried kaffir lime peel, soak first to soften. For galanga, use the fuller-flavored, reddish brown root imported from Thailand. Grind the dry spices finely in a dry stone mortar or spice grinder.Set aside. Pound the herbs a little at a time, starting with the hardier ones, until each is reduced to a paste. Combine the pounded herbs and ground dry spices and pound together with the gkapi shrimp paste to form a fine, well-blended paste. Set aside.

Hi, what with the junk food picture :slight_smile:

This is one of my curry recipes.

  4 4boneless skinless chicken breastboneless skinless chicken breasts
  1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
  2 2tbsp tbsp(25 mL) (25 mL) finely chopped shallotshallots
  5 5garlic clovegarlic cloves, minced
  1 1tbsp tbsp(15 mL) (15 mL) finely chopped gingerroot
  3 3tbsp tbsp(45 mL) (45 mL) green curry paste, (see recipe below)
  1 1tbsp tbsp(15 mL) (15 mL) fish sauce
  4 4lime leaflime leaves
  1 1can cancoconut milk
  1 1cup cup(250 mL) (250 mL) Thai basil leafThai basil leaves
  2 2tsp tsp(10 mL) (10 mL) lime juice


Cut chicken into 1-inch (2.5 cm) pieces; set aside.

In large skillet, heat oil over medium heat; cook shallots, garlic and ginger, stirring, for about 2 minutes or until softened. Stir in green curry paste, fish sauce, lime leaves and coconut milk until combined.

Add chicken to pan; simmer for about 8 minutes or until slightly thickened and chicken is no longer pink inside. Stir in basil leaves and lime juice.

Additional Information:


  Green Curry Paste:

  8 small green chilies, seed and chopped
  1/2 cup (125 mL) chopped fresh coriander (stems and roots included)
  1/2 cup (125 mL) chopped shallots
  1/4 cup (50 mL) trimmed and chopped lemongrass
  5 cloves garlic, chopped
  1 piece galangal, peeled (1 inch/2.5 cm)
  2 tsp (10 mL) ground coriander
  2 tsp (10 mL) vegetable oil
  1 tsp (5 ml) each ground cumin, turmeric and shrimp paste
  1/2 tsp (2 mL) each salt and pepper

  In blender, pur?together chilies, coriander, shallots, lemongrass, garlic, galangal, coriander, oil, cumin, turmeric, shrimp paste, salt and pepper.

Sounds good.I’ll cook this tonight…Then i’ll leave the message how it was. :slight_smile:
Thanks thecallofktulu89